Keto Biscuits

Prep Time 30

Cook Time 12

Total Time 42

Servings Biscuits

Calories 322kcal

Place unsalted butter (1/2 cup) in the freezer for 30 minutes before starting.
Grate butter using a box grater and place back in the freezer for 10 minutes.
Preheat oven to 425 F.
Add dry ingredients to a bowl and stir to combine.
Pour heavy cream (1 cup) over the top, and stir to combine.
Transfer dough to a surface covered with parchment paper.
Press the dough into a flat disc.
Sprinkle 1/4 of the butter onto the dough disc. Then fold the dough in half over itself. Rotate the dough and sprinkle another 1/4 of the butter, fold the dough in half, and rotate. Continue to do this until you've used all the butter.
Rotate the dough and fold it four more times now that all the butter has been added. You don't want to overwork the dough, but folding it this way is what gives the biscuits their layers.
Gently press the dough into a 1" thick disc.
Use a round biscuit cutter to cut the biscuits. Cut the biscuits as close to one another as possible to maximize the amount of usable dough.
Place formed biscuits on a baking sheet about 1/2" apart.
Refold the dough (again, handling it as little as possible) and cut out additional biscuits. I was able to make 10 biscuits.
Bake for 12 minutes.
Serve with your favorite jam/jelly, and enjoy!

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is for 1 biscuit, if you make 10 biscuits from this recipe:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com